JP6168999B2 - Food / beverage products in transparent containers and off-flavor control method - Google Patents

Description

  The present invention relates to a food / beverage product in a transparent container, and in particular, relates to a food / beverage product in a transparent container formed by filling a food / beverage product containing tea in a transparent container.

  In recent years, with the diversification of tea-containing foods and drinks, various types of foods and drinks such as tea-based drinks, tea-containing ice creams, and tea-containing desserts have been developed. In particular, food and beverages including tea, which is a natural material, are gaining popularity among consumers' natural orientation.

Among the foods and drinks including teas, the problems will be described below by taking ice cream as an example.
In general, ice creams that are displayed and sold in stores are often provided in light-shielding paper containers or plastic containers. In general, ice creams including tea are often provided in light-shielding paper containers or plastic containers.
In general, however, light-shielding containers contain vibrant teas that are characteristic of their contents, and various methods have been devised to mix milky white ice cream with other colors of tea. Even in the case where a pattern is applied, since the container itself is not transparent, ice cream containing tea cannot be visually observed from the outside, and the commercial value cannot be appealed.

  Therefore, ice cream containing teas in a transparent container is also sold. However, in general, when transparent containers are used, ice cream including tea is exposed to light such as sunlight and fluorescent light at the time of store display, and has an off-flavor presumed to be caused by milk fat, vegetable oil, etc. generate. The main components of this off flavor are certain aldehydes, ketones and the like. Off-flavor can affect the flavor and quality of a product and can significantly impair the value of the product.

  Conventionally, as a technique for preventing deterioration due to heat or light oxidation of oil-and-fat-containing foods such as ice creams, a method of adding a specific type of antioxidant (such as Patent Document 1), ultraviolet light shielding Emphasis on the method of using a container containing baked black and / or aniline black (Patent Document 2, etc.), adjusting the average fat particle size and free fat percentage of ice cream to suppress oxidation (Patent Document) 3) A method in which ice confectionery or ice cream contains bubbles made of an inert gas (Patent Document 4) is known.

  However, when food additives such as antioxidants are used as in the technique of Patent Document 1, the original flavor may be impaired. Further, unlike the transparent container, the container described in Patent Document 2 is substantially incapable of visually observing the contents from the outside, and visually increases the commercial value even if it contains teas and the like. I can't. In addition, techniques such as adjusting the fat particle diameter or including inert gas as bubbles as described in Patent Documents 3 to 4 require special manufacturing processes and increase manufacturing costs. .

  The content of fat in the exudate of teas such as green tea and matcha is almost 0%, and it is considered that deterioration due to light irradiation by fats derived from teas does not occur. On the other hand, it is also generally known that the flavor of tea exudate after light irradiation changes due to the light irradiation of sunlight or a fluorescent lamp.

Japanese Patent No. 4383389 JP-A-8-283495 Japanese Patent No. 3999920 JP 2005-58131 A

  Therefore, the present invention includes foods and drinks in transparent containers such as ice creams and desserts that are sold and sold in stores that are easily affected by sunlight and fluorescent lamps, especially foods and drinks including teas as contents. Even if it is a case where a transparent container is used as a container, it is an object to provide a food / beverage product in a transparent container that can greatly suppress the occurrence of off-flavor due to oxidation due to light exposure. .

  The present inventors have conducted intensive research in view of the above-mentioned conventional problems, and found that if a specific transparent container is used as a container for foods and drinks including teas, the occurrence of off-flavor can be suppressed. The present invention has been completed.

  This invention provides the food / beverage products with a transparent container formed by filling the food / beverage products containing tea in the transparent container which can light-shield the light of a specific wavelength range substantially.

  The transparent container is a transparent container that substantially blocks light in a wavelength region of 550 nm to 720 nm.

  A preferred example of the transparent container is made of a light shielding material.

  Other preferable examples of the transparent container include a transparent container body and a light-shielding coating layer formed by applying a paint to the transparent container body.

  A preferred form of the tea is matcha and / or green tea.

  In addition, the present invention is a method for suppressing off-flavor generated by light irradiation to foods and drinks containing tea, wherein the food and drink are contained in a transparent container that substantially blocks light in the wavelength region of 550 nm to 720 nm. An off-flavor suppressing method characterized by filling an article is provided.

  The food and drink in a transparent container of the present invention has the advantage that the amount of off-flavor generated due to oxidation due to light exposure is small even when sold in stores that are easily affected by sunlight or fluorescent lights. . ADVANTAGE OF THE INVENTION According to this invention, food / beverage products, such as ice cream and desserts which do not exhibit off-flavors, such as a metal odor, a raw odor (raw smell), and an oily odor, can be provided, for example. In addition, long-term sales are possible even for store displays in showcases and the like.

  Moreover, according to this invention, since the transparent container is used, the contents can be visually observed from the outside, and the commercial value can be surely appealed. For example, it contains tea that is a feature of the contents, a state in which ice confectionery is placed around a cylindrical ice cream, milky white ice cream, and other colors of tea By arranging or mixing ice cream or tea sauce in layers, the state with various patterns can be surely appealed. In particular, a great effect can be expected in desserts containing tea such as Matcha, which can visually appeal to products, ice cream containing teas such as Matcha, beverages containing tea, and the like.

It is an absorption spectrum figure of various light-shielding films and transparent films. A fragrance component generated after lacto ice containing green tea is placed in a transparent container covering the transparent container body with the light-shielding film or transparent film shown in FIG. 1 and irradiated with light in a state of being frozen at a temperature of −25 ° C. It is a bar graph which shows the analysis result of. The vertical axis of the bar graph shows the production amounts of “2-Heptenal”, “2-Octenal” and “1-Octen-3-one”, which are index components of oxidation, and the production amounts in the sample subjected to the transparent film. The relative value when set to 100 is shown. A mixture of green tea, water, etc. is put in a transparent container formed by covering the transparent container body with a light-shielding film (aluminum foil, blue film, green film) or transparent film shown in FIG. 1, and frozen at a temperature of −25 ° C. It is a bar graph which shows the analysis result of the aromatic component which generate | occur | produces after irradiating light in the made state. The vertical axis of the bar graph represents the relative amount when the production amount of “2-Heptenal” and “1-Octen-3-one”, which are index components of oxidation, is 100, when the production amount in the sample with the transparent film is applied. Indicates the value.

  Hereinafter, the present invention will be described in detail, but the present invention is not limited to the individual forms described below.

The food and drink used in the present invention is not particularly limited as long as it is a food and drink containing tea such as tea-containing ice cream (including ice confectionery) and tea-containing desserts. The types of teas in the food and drink used in the present invention include various types of teas such as teas themselves, tea grounds (eg, matcha powder), teas exudates (eg, liquid sencha), etc. What is obtained by this processing method is included and is not particularly limited. The food or drink used in the present invention may be a solid or pasty food or a liquid beverage.
It does not specifically limit as an aspect of food / beverage products, For example, frozen goods, refrigerated goods, normal temperature preservation goods, warmed goods etc. are mentioned. Of these, frozen products and refrigerated products are preferred. Among the frozen products, the ice creams exemplified below are the most preferred embodiment in the present invention because they have high palatability and are easy to appeal to the eye.
In the present specification, the term “food or beverage” includes beverages and foods other than beverages.

Ice creams that are one embodiment of the food and drink of the present invention include ice cream, ice milk, lact ice, ice confectionery, and the like. The ice cream (part excluding tea) used in the present invention uses, for example, milk and / or dairy products and sugars as main ingredients, and other auxiliary ingredients (for example, fragrances, stabilizers, For example, emulsifiers).
In addition, in this specification, ice milk, lacto ice, ice confectionery, etc. shall be included by ice cream with ice cream. Moreover, in this specification, frozen dessert shall include frozen desserts containing ice, such as shaved ice, crushed ice, and rock ice, in addition to narrowly-defined frozen dessert.

Specifically, the raw materials for ice creams are as follows.
The main ingredients are animal milk (milk, sheep milk, buffalo milk, etc.), component-adjusted milk processed from it (skimmed milk, partially skimmed milk, high-fat milk, mineral-adjusted milk, concentrated milk, skimmed concentrated milk, etc.), Dairy products (cream, butter, condensed milk, powdered milk, cheese, fermented milk, whey, etc.), fats and oils (animal and vegetable oils such as rapeseed oil, soybean oil, palm oil, palm oil, lard, etc.), sugars (sugar, maltose, sucrose) , Trehalose, lactose, starch syrup, glucose fructose liquid sugar, etc.).
As auxiliary materials, flavors (vanilla essence, etc.), stabilizers (gelatin, sodium alginate, CMC, locust bean gum, pectin, etc.), emulsifiers (glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, Lecithin, etc.) and pigments are used.

  The teas that are the ingredients of the food and drink of the present invention are not particularly limited. And black teas.

In the present invention, examples of preferred forms of tea include whole tea (for example, tea leaves), ground tea, and tea infusion.
For example, after the tea leaves are pulverized to obtain a powder (for example, green tea powder), the crushed tea is accommodated in a transparent container so that it can be visually observed from the outside. A part of the food and drink in a container can be constituted.
There are no particular limitations on the extraction method, extraction means, and degree of extraction of the tea leaching solution as long as the tea component is extracted.
These teas can be added simply as a food or drink material, or added in a fluid state and allowed to flow, and then the flow is frozen and fixed with a transparent container visible. By doing so, a part of food / beverage products with a transparent container of this invention can be comprised.

  The method for producing a food / beverage product in a transparent container according to the present invention is not limited to a specific method. The method of obtaining food / beverage products with a transparent container is mentioned by cooling, filling to a transparent container, packaging, etc.

  The transparent container used in the present invention is a substantially transparent container formed of glass, synthetic resin or the like. Here, “substantially transparent” means that the contents in the transparent container can be directly observed from the outside of the transparent container by transmitting at least a part of the light outside the light blocking wavelength region defined in the present invention. It can be done.

The entire transparent container used in the present invention need not be transparent.
Examples of transparent containers that are partially transparent include a label for displaying contents and a printed part that is opaque or translucent, and other parts that are transparent, or a transparent part and an opaque part in multiple places. A container having a design combined to represent different patterns, a container having only a transparent part as large as a viewing window, and a large number of opaque parts as a whole are included. Therefore, in other words, the transparent container used in the present invention is a container having a transparent region where at least a part of the food or drink filled in the container can be visually observed from the outside of the container.

  As a material for the transparent container used in the present invention, a general material used as a material for containers for food and drink can be used as appropriate. Examples thereof include, but are not limited to, synthetic resins such as glass, polyethylene, polypropylene, polyethylene terephthalate, polyethylene naphthalate, ethylene / 1-alkene copolymer, nylon, polystyrene, and vinyl chloride.

  The shape of the transparent container used in the present invention is not particularly limited. For a container for food or drink such as a bag shape corresponding to a general cup shape, glass shape, bottle shape, pack shape, bar or stick shape. All common shapes that can be applied are listed. A general method can be used also about the manufacturing method of a transparent container.

In the present invention, the transparent container substantially shields light in a specific wavelength region.
The wavelength region that is substantially shielded includes a specific wavelength region on the long wavelength side, and preferably includes a specific wavelength region on the long wavelength side and a specific wavelength region on the short wavelength side.
The wavelength region on the long wavelength side that is substantially shielded from light is 550 nm to 720 nm, preferably 580 nm to 700 nm, more preferably 580 nm to 690 nm, still more preferably 580 nm to 680 nm, and still more preferably 600 nm to 680 nm.
As a preferred embodiment of the present invention, in addition to the wavelength region on the long wavelength side, the wavelength region on the short wavelength side in the case of substantially shielding the wavelength region on the short wavelength side is 300 nm to 500 nm, preferably 300 nm to 480 nm, More preferably, it is 300 nm -470 nm, More preferably, it is 320 nm -470 nm, More preferably, it is 340 nm -470 nm, More preferably, it is 360 nm -470 nm, More preferably, it is 380 nm -470 nm.
The transmittance (transmittance) of the portion that is substantially shielded from light is 50% or less, preferably 40% or less, more preferably 30% or less, still more preferably 20% or less, and particularly preferably 10% or less.

The method for imparting the above optical characteristics to the transparent container is not limited to this. For example, a light-shielding pigment or dye having high absorption characteristics in the wavelength region (hereinafter also referred to as “light-shielding pigment etc.”). And the like. For example, a method for forming a transparent container by adding a light-shielding pigment or the like to the main material (for example, glass, synthetic resin, etc.) of the transparent container in advance or at the time of molding, or a predetermined outer surface of the transparent container body after molding A method for producing a transparent container in which a light-shielding pigment is applied to a region of the transparent container body to form a light-shielding coating layer on a part of the outer surface of the transparent container body, A light-shielding film colored with a light-shielding pigment or the like is adhered to and laminated on a predetermined region of the outer surface to produce a transparent container in which the light-shielding film is attached to a part of the outer surface of the transparent container body. The method etc. are mentioned.
As the light-shielding pigment and the like, general pigments or dyes used in food and drink containers can be used singly or in combination of two or more according to the use conditions.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not limited by these Examples.

[Experimental Example 1]
Six lacto ice (trade name: Essel Super Cup Mini Matcha; content: 90 ml; manufactured by Meiji Co., Ltd.) containing Matcha in a transparent container was prepared. The container was made of polystyrene and sealed with a transparent film.
Each of the six samples is divided into a light-shielding film (red, blue, yellow, green) having high absorption characteristics in a specific wavelength region, an aluminum foil (control as a substantially light-shielded state), and a transparent film (as a light-transmitting state). Covered with either). Each sample was subjected to an exposure test in which light of about 2,000 lux was irradiated for 2 days under the condition of being frozen at a temperature of −25 ° C.
Then, the aromatic component analysis was implemented by the method shown below.
In addition, the sample using the green and blue light-shielding film is an Example applicable to this invention, as shown in FIG. A sample using a red and yellow light-shielding film, a sample using an aluminum foil, and a sample using a transparent film are comparative examples not corresponding to the present invention. However, there is a possibility that the color that approximates each of the above-described colors, which is a comparative example, may include one that substantially blocks light in a specific wavelength region defined in the present invention. That is, the transparent container used in the present invention can have any color as long as it satisfies the conditions of the transparent container defined in the present invention.

[Measurement method of aroma components]
After storing 2 g of the contents of each sample after irradiation and 8 g of saturated saline in an analysis container (capacity: 20 ml), the aroma components in the head space in the analysis container are extracted by solid-phase microextraction ( Extraction conditions: 60 ° C., 40 minutes, solid phase microfiber: SPME fiber 50/30 μm DVB / Carboxen / PDMS, manufactured by SUPELCO). Then, GC / MS analysis (apparatus: 6890N / 5975, manufactured by Agilent; GC column: DB-WAX, manufactured by J &W; measurement conditions: 250 ° C., 5 minutes; GC oven temperature: 40 ° C. (5 minutes) → ( 15 ° C./min temperature increase) → 250 ° C. (10 min); total ion detection mode (mass range: m / z 35-300))).
The measurement was performed on “2-Heptenal” (2-heptenal), “2-Octenal” (2-octenal), and “1-Octen-3-one” (1-octen-3-one). These three components are oxidation indicator components. “2-Heptenal”, “2-Octualal”, and “1- By calculating the relative value of the detected amount of “Octen-3-one”, the superiority or inferiority of the off-flavor suppression effect between the samples was compared.

[Measurement of absorption spectrum]
The absorption spectrum at a wavelength of 300 nm to 800 nm of each film was measured using a spectrophotometer (V-530; manufactured by JASCO Corporation). The result is shown in FIG.

[Measurement results of aroma components]
As a result of the measurement of the aroma component, the production amount (relative value) of “2-Heptenal”, “2-Octenal” and “1-Octen-3-one”, which are the index components of oxidation, is a sample subjected to a transparent film. When the production amount of 100 was 100 (reference value), it was as follows.
The relative value of the sample which gave aluminum foil was 18 (2-heptenal), 22 (2-octenal), and 23 (1-octen-3-one).
The relative value of the sample which gave the blue light-shielding film was 43 (2-heptenal), 53 (2-octenal), 51 (1-octen-3-one).
The relative value of the sample which gave the green light-shielding film was 52 (2-heptenal), 62 (2-octenal), 60 (1-octen-3-one).
The relative value of the sample which gave the red light-shielding film was 65 (2-heptenal), 71 (2-octenal), 77 (1-octen-3-one).
The relative value of the sample which gave the yellow light-shielding film was 98 (2-heptenal), 96 (2-octenal), 103 (1-octen-3-one).
The test results are shown in FIG.

As described above, the relative value of the sample subjected to the light-shielding film of either green or blue is that of the sample subjected to the transparent film for any of 2-heptenal, 2-octenal and 1-octen-3-one. It was very small compared to the reference value (see FIG. 2). That is, when any one of the green and blue light-shielding films is applied, it is clear from the spectral data of FIG. 1 that the light is substantially shielded in the wavelength region of 550 nm to 720 nm. It turned out that the production | generation of the off-flavor by light irradiation can be suppressed if it is a container.
On the other hand, the relative value of the sample to which the yellow light-shielding film was applied was at the same level as the reference value of the sample to which the transparent film was applied. The relative value of the sample subjected to the red light-shielding film was smaller than the reference value of the sample subjected to the transparent film, but was larger than the case where either the green or blue light-shielding film was applied. .

[Experiment 2]
A dispersion was prepared by mixing with water such that the proportion of matcha tea was 1.6% by weight and the proportion of xanthan gum was 0.2% by weight in the total amount of matcha, xanthan gum and water.
Next, 160 g of this dispersion was placed in a transparent container to prepare four samples (simulating food and drink in a transparent container).
Each of the four samples is made up of a light-shielding filter (blue, green) having high light absorption characteristics in a specific wavelength region, an aluminum foil (control as a substantially light-shielding state), and a transparent film (control as a light-transmitting state). Covered with one. About each sample, the exposure test which irradiates about 2,000 lux light for 2 days was performed in the state cooled at the temperature of -25 degreeC. Then, the aromatic component analysis was implemented by the method shown below. .

After 2 g of the contents of each sample (dispersion) and 8 g of saturated saline were placed in an analysis container (capacity: 20 ml), the aroma components in the head space in the analysis container were subjected to solid-phase microextraction ( Extraction conditions: 60 ° C., 40 minutes, solid phase microfiber: SPME fiber 50/30 μm DVB / Carboxen / PDMS, manufactured by SUPELCO). Then, GC / MS analysis (apparatus: 6890N / 5975, manufactured by Agilent; GC column: DB-WAX, manufactured by J &W; measurement conditions: 250 ° C., 5 minutes; GC oven temperature: 40 ° C. (5 minutes) → ( 15 ° C./min temperature increase) → 250 ° C. (10 min); total ion detection mode (mass range: m / z 35-300))).
The measurement was performed on “2-Heptenal” (2-heptenal) and “1-Octen-3-one” (1-octen-3-one). These two kinds of components are index components for oxidation. “2-Heptenal” and “1-Octen-3-one”, which are off-flavor indicator substances, when the amount of these two components produced in a sample with a transparent film as a control is defined as 100 By calculating the relative value of the detection amount, the superiority or inferiority of the off-flavor suppression effect between the samples was compared.

The relative value of the sample which gave aluminum foil was 19 (2-heptenal) and 14 (1-octen-3-one).
The relative value of the sample which gave the blue light-shielding film was 29 (2-heptenal) and 52 (1-octen-3-one).
The relative value of the sample which gave the green light-shielding film was 62 (2-heptenal) and 65 (1-octen-3-one).
The test results are shown in FIG.
As described above, the relative value of the sample subjected to either the green or blue light-shielding film is higher than the reference value of the sample subjected to the transparent film for both 2-heptenal and 1-octen-3-one. It was very small (see FIG. 3).

The food / beverage products in the transparent container of the present invention are less likely to cause off-flavor due to oxidation due to light exposure even when they are displayed and sold in stores that are susceptible to the influence of sunlight and fluorescent lamps. It has an excellent characteristic that it does not exhibit off-flavor. The food / beverage products in the transparent container of the present invention can be sold over a long period of time even in store displays such as showcases.
In the present invention, since a transparent container is used, the visual goodness such as the color tone based on tea and various patterns can be appealed, and the commercial value can be appealed.

Claims (5)

A transparent container-containing food or drink comprising a food or drink containing tea in a transparent container, wherein the transparent container has a light transmittance of 10% or less in a wavelength region of 580 nm to 680 nm, The said teas are matcha tea, The said food / beverage products are ice creams, The food / beverage products in a transparent container characterized by the above-mentioned . The food and drink in a transparent container according to claim 1, wherein the ice cream is ice confectionery. The transparent container is made of a light shielding material according to claim 1 or 2 transparent containers food product according to. The food / beverage product with a transparent container of Claim 1 or 2 with which the said transparent container has a transparent container main body and the light-shielding application layer formed by apply | coating a coating material to this transparent container main body. A method for suppressing off-flavor generated by light irradiation to foods and drinks including tea , wherein the teas are matcha tea, the foods and drinks are ice creams, and the off-flavors are 2- It is heptenal and 1-octen-3-one, and is characterized by filling the food and drink in a transparent container having a light transmittance of 10% or less in a wavelength region of 580 nm to 680 nm. Off-flavor suppression method.

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